In her new book, Emily Paster, a native Washingtonian from a well-known foodie family, captures the art of Jewish preserving and making jams, pickles and relishes with both Ashkenazi and Sephardic flavors
A Tradition Worth Preserving

In her new book, Emily Paster, a native Washingtonian from a well-known foodie family, captures the art of Jewish preserving and making jams, pickles and relishes with both Ashkenazi and Sephardic flavors
Carolyn Stromberg didn’t set out to open a cheese shop, or even to be in the food industry, but a student job revealed her passion and eventually led her to open Righteous Cheese.
Fresh foods are abundant in both Eris and John Norman’s DNA. She grew up with Israeli-salad-filled summers; he and his brother ran a humble farm stand. Together, they have created a thriving farm stand business.
This spicy, fall-flavored chutney is perfect with poultry at a holiday meal or as part of a cheese platter with hearty, rustic bread.
Before long, several back-to-back days of Jewish holiday eating will call for something lighter and healthier. This salad gives me everything I want, with the extra boost of protein-rich grains and the luxury of my home-canned fish. If using fish from the store, buy the very best quality, cured in oil (Italian grocers carry wonderful…
People have all sorts of expectations from a dill pickle. There are the crisp and sour pickles, the pickles that sidle up to a corned beef on rye at the deli. For so many of you, that is the one and only true dill: the sour, or half-sour, dill. This is not a sour dill.…
If I could only eat one cookie for the rest of my life, it would be rugelach. There is so much to love about these rolled-up nuggets. If you’re anything like me and might have a hard time stopping at one, two, or three, store the unbaked cookies in an airtight container in the freezer,…